Ingredients: papaya, ribs, peanuts, ginger, candied dates, salt.

Practice: papaya peeled and seeded, cut into small pieces for later use. Wash ribs, some peanuts, 2 candied dates, and cut ginger into 2 pieces. Put the above materials into a casserole, add enough water to boil at one time, and simmer for 2-3 hours. Season with salt before taking out.

Light home cooking: stewed ribs with red dates and mung beans

Ingredients: ribs 350g, red dates 50g, mung beans 50g, water 1 200g, salt 5g, chicken essence 3g, sugar10g, ginger10g.

Practice: chop the ribs into water, wash the red dates, slice the ginger and wash the mung beans for later use. Wash the pot and put it on the fire. Add water, ribs, ginger slices, mung beans and red dates. Bring to a boil over high heat, and turn to medium heat for 45 minutes to taste.

Light home cooking: cold watermelon skin

Ingredients: 500 grams of watermelon peel, coriander 1 root, 3 peppers.

Practice: use a knife to cut off the skin of the dark green melon, clean the red pulp inside, and then cut it into small strips with a thickness of 1cm and a length of 5cm. Wash coriander and chop it. Chop the pepper. Add salt into the melon strips, mix well and marinate for 10 minute, then rinse off the separated bitter water and salt with clear water, and then squeeze out the water for later use. Heat the oil in the pot with medium heat, add pepper when it is 50% hot, fry for 3 minutes with low heat to make pepper oil, and let it cool. Add chopped pepper, sesame oil, pepper oil, garlic and balsamic vinegar into the melon strips, mix well, and finally sprinkle with chopped coriander.

Light home cooking: boiled cabbage

Ingredients: Guangdong cabbage, red pepper 1 ~ 2 (for decoration), onion. Blended oil, oyster sauce 1 and 1/2 tablespoons, delicious juice 1 tablespoon, broth 1/4 cups, water starch, a little salt and chicken essence.

Practice: boil half a pot of water, add a little salt and oil, and blanch the cabbage for about 1 minute. Put the blanched Chinese cabbage neatly on the plate, and shred the red pepper and onion for later use. Heat oil in a pot, add appropriate amount of oyster sauce and delicious sauce, add shredded red pepper and broth and cook until it is slightly boiling, and add a little starch. Shred the red pepper and onion on the cabbage and pour the soup on the cabbage.

Light home cooking: soup amaranth

Ingredients: Amaranth, preserved egg, salted duck egg, red pepper, ginger, garlic, salt, chicken essence, pepper and sesame oil.

Practice; Selecting and cleaning amaranth, chopping preserved eggs and salted duck eggs respectively, shredding red pepper and ginger, and mashing garlic for later use; Heat the pan and pour in the oil. When the oil is hot, add ginger, garlic, shredded red pepper, preserved eggs and salted duck eggs and stir fry. Then add amaranth and fry for a while. Pour in a little water and bring to a boil. Season with salt, chicken essence, pepper and sesame oil.

Light home cooking: mushroom cabbage heart

Ingredients: Lentinus edodes, small rapeseed heart.

Practice: wash the cabbage. Add a little salt and oil to the water, boil the cabbage and blanch it. Blanched vegetables can keep good color, which is also applicable to other vegetables. The cabbage was too cold after being fished out. Choose mushrooms with basically the same size and smooth surface, and remove the pedicle for later use. Put oil in the pan, heat the mushrooms and stir-fry until they are soft. Add appropriate amount of boiling water to stew. After boiling, add oil, sugar and salt according to personal taste. Turn to low heat and stew until the mushrooms taste soft but not rotten. Take a long plate and set the cabbage carefully. Turn off the fire and put the mushrooms on the other side piece by piece. The soup in the pot thickens and is poured on the mushrooms.

Light home cooking: spinach and beef porridge

Ingredients: rice100g, beef stuffing 60g, spinach 50g.

Practice: Wash spinach, blanch it in boiling water, scoop it up, drain it and chop it up. The rice is washed clean. Add a little dry starch and salt to the beef stuffing and marinate for 5 minutes. Add water 1500ml to the pot, pour the rice into the pot after the fire boils, and cook for 60 minutes on low heat. Then pour in chopped spinach and beef stuffing, bring to a boil, and add the remaining salt, chopped green onion and white pepper to taste.